24 graham cracker squares
1/2 c. packed brown sugar
1/2 c. butter
1/2 tsp. vanilla
1/2 c. chopped pecans or chopped almonds

Heat oven to 350°F. Arrange graham crackers in a single layer in an ungreased 15 1/2 x 10 1/2-inch jellyroll pan. Heat brown sugar and butter to boiling in a 2-quart saucepan. Boil 1 minute, stirring constantly; remove from heat. Stir in vanilla. Pour sugar mixture over crackers; spread evenly. Sprinkle with pecans or almonds.

Bake 8 to 10 minutes or until bubbly. Cool slightly.

Yield: 24 bars.